PENYELENGGARAAN MAKANAN DAN TINGKAT KEPUASAN KONSUMEN DI KANTIN ZEA MAYS INSTITUT PERTANIAN BOGOR

• Main Authors: Arnati Wulansari, Budi Setiawan, Tiurma Sinaga
• Format: Article
• Language: English
• Published: Bogor Agricultural University 2013-11-01
• Series: Jurnal Gizi dan Pangan
• Online Access: http://journal.ipb.ac.id/index.php/jgizipangan/article/view/7693
• ISSN: 1978-1059; 2407-0920

<p>ABSTRACT<br />This research aimed was to know food service and level of customer satisfaction in the Zea Mays cafetaria at Bogor Agricultural University. Case study and descriptive analysis were applied in this study. Sampling method of purposive sampling was carried out and number of subjects used was 95 people. The food service in the Zea Mays cafetaria consists of planning, purchasing, receiving, storing, processing, and distributing. The result of analysis based on Importance Performance Analysis showed that the most important attribute was the security and hygiene product and the highest performance levels was the cleanliness of dining room. More than fifty percent subjects was concerned against nutrient content of the menu (50.5%). Based on the Customer Satisfaction Index the satisfaction value was 69.3 (satisfied). There was a correlation between job and education level with quality of the product and between income with nutrient content (p&lt;0.05).<br />Keywords: customer, food service, satisfaction</p><p>ABSTRAK<br />Penelitian ini bertujuan untuk mengetahui penyelenggaraan makanan dan tingkat kepuasan konsumen di Kantin Zea Mays Institut Pertanian Bogor. Penelitian ini menggunakan metode penelitian analisis deskriptif dan studi kasus. Metode penarikan subjek dilakukan secara purposive dan sebanyak 95 subjek digunakan dalam penelitian ini. Penyelenggaraan makanan di Kantin Zea Mays terdiri dari perencanaan, pembelian, penerimaan, penyimpanan, pengolahan, dan penyajian. Berdasarkan hasil analisis Importance Performance Analysis (IPA) diketahui bahwa atribut yang dirasakan paling penting adalah keamanan dan kebersihan produk sedangkan atribut tingkat kinerja yang paling tinggi skornya adalah kebersihan tempat makan. Lebih dari separuh subjek masih memerhatikan kandungan gizi menu (50.5%). Berdasarkan Customer Satisfaction Index (CSI) diperoleh nilai kepuasan sebesar 69.3 (puas). Terdapat hubungan antara pekerjaan dan tingkat pendidikan dengan penilaian atribut mutu produk dan antara pendapatan dengan penilaian terhadap atribut kandungan gizi menu (p&lt;0.05).<br />Kata kunci: kepuasan, konsumen, penyelenggaraan makanan</p>